Homemade ras el hanout spice blend (Ras el hanout)

1. If you have whole spices (cumin, coriander seed, cardamom, cloves, allspice, peppercorns), toast them in a dry frying pan over medium heat for 1-2 minutes until fragrant.

2. Let the toasted spices cool and remove the cardamom seeds from their pods.

3. Grind them to a fine powder in a spice grinder or mortar.

4. In a bowl mix all the ground spices thoroughly: cumin, coriander, ginger, turmeric, cinnamon, pepper, cardamom, nutmeg, cloves, allspice and chilli powder.

5. Sift through a sieve so the blend is even.

6. Spoon into an airtight jar and store in a dry, dark place.

Tip: Ras el hanout means head of the shop: every spice merchant blends their own version from their best spices, so no two are alike. Use it in tagines, couscous, roast meats and vegetables alike. Use it within three months, after that it loses its aroma.